Warm Your Soul with This Creamy Potato Soup
Hark, good people! Come hither and hear a tale of wondrous comfort and warmth, of a soup to chase away the chill and warm your hallowed bones.
For those who crave a hearty, fulfilling meal that is both easy on the stomach and meat-free, I present to you a vegetarian crockpot creamy potato soup recipe. Allow me to regale you with my tale: imagine biting into a lusciously thick and creamy bowl of rich potatoes, tender onions and minced garlic cloves, all swimming in a flavorful vegetable broth. This is truly a feast fit for kings and queens!
I implore thee, do not dismiss this recipe as mundane or bland. Rather, let your heart be filled with hope and wonder as I promise that this dish will not disappoint. Let it bring you timely warmth in these changing seasons. Come with me on a journey of comfort and savory bliss as we delve deeper into “The Vegetarian Crock Pot Creamy Potato Soup Recipe”.
Why You’ll Love This Recipe
Oh, dearest reader! Let me tell you why you will utterly fall in love with this delightful vegetarian crock pot creamy potato soup recipe.
Firstly, imagine the taste of creamy potatoes melting in your mouth, combined with a subtle yet powerful touch of herbs and spices that will awaken all of your senses. That’s precisely what this divine soup recipe brings to the table – pure and tantalizing bliss.
Secondly, this recipe is versatile and can be enjoyed on its own or as a side dish to complement other meals. Picture relishing a hearty soup made with wholesome vegetables like onions and celery while savoring a light salad or sandwich – it’s simply heaven.
Thirdly, this recipe is easy to prepare, making it a perfect choice for busy weekdays or lazy weekends. You only need to add the ingredients to your slow cooker or crock pot and let it do its magic while you attend to other tasks. When you come back home after a long day, you’ll be welcomed by the savory aroma of the potato soup simmering away, waiting for you to indulge.
Lastly, if that wasn’t enough already, this vegetarian potato soup is not only healthy but also Sketch-free! Yes! Can you believe it? You can enjoy this thick creamy goodness without any guilt of consuming unhealthy substances. The use of coconut milk instead of half-and-half makes it an ideal option for vegans too!
So go ahead and give this recipe a try; I assure you won’t regret it at all. It’s perfect for every occasion – from cozy nights in to casual get-togethers with friends and family.
Ingredient List
Here is a list of all the ingredients that you’ll need to make this creamy vegetarian potato soup recipe in your slow cooker or crock pot. Note that you can easily adjust quantities depending on how many people you’re planning to serve.
Ingredients:
- 8 medium-sized russet potatoes, peeled and diced
- 1 large onion, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp dried parsley
- 1/4 tsp cayenne
- 1/2 tsp ground white pepper
- 1/2 cup all-purpose flour
- 1 cup half-and-half (or non-dairy milk)
- Salt and pepper
By using these fresh and wholesome ingredients, you are assured that your soup will be healthy, sketch-free, and full of flavor!
The Recipe How-To
Step 1: Prepare the ingredients
- Dice 5 medium-sized russet potatoes into small pieces.
- Chop 1 medium onion and mince 4 garlic cloves.
- Measure 6 cups of vegetable broth and set aside.
- Gather other ingredients: 1/2 cup of all-purpose flour, 1/2 cup of half-and-half, 2 tablespoons of butter, 1 tablespoon of dried parsley, 1/4 teaspoon of ground white pepper, 1/8 teaspoon of cayenne, and salt to your own taste.
Step 2: Cook the vegetables
- In a sauté pan, heat a tablespoon of butter or olive oil over medium heat.
- Add chopped onions and minced garlic, stir for a few minutes until onions are translucent.
- Add one tsp of dried parsley and mix well for about two minutes.
- In the slow cooker’s crock, add cooked onions, garlic, parsley to the diced potatoes.
- Pour on top of them the vegetable broth you have measured before.
Step 3: Cook the soup
- Cover and let it cook on high heat for about four hours or low heat for eight hours until potatoes are tender but not mushy.
- Once cooked, use an immersion blender or transfer to a blender to carefully blend until smooth.
Step 4: Make it creamy
- In a small bowl, whisk together all-purpose flour with half-and-half until free from lumps.
- Slowly pour this mix into the slow cooker with the potato soup and stir well to combine.
- Cover again and cook on high heat for another 20-30 minutes or until soup is thickened and creamy.
Step 5: Add spices and seasoning
- Finally, add salt, ground white pepper, and cayenne pepper to taste.
- Stir gently until combined.
Now that our Vegetarian Crock Pot Creamy Potato Soup Recipe is ready, serve hot (maybe with some crusty bread) and enjoy!
Substitutions and Variations
Hark! For those who wish to add their own touch of creativity to this creamy potato soup recipe, fear not! There are a plethora of ways to adapt this recipe and make it your own. Whether you seek to incorporate vegetarian alternatives or simply want to mix things up, there are many substitutions and variations you can try.
Firstly, for those with dietary restrictions, fear not young squire. To create a vegan potato soup, simply substitute the half and half with coconut milk or any other plant-based milk of your choice. And for a gluten-free version, swap the all-purpose flour with gluten-free flour.
If the taste of crock pot veggie loaded baked potatoes doesn’t get your tastebuds tingling, fear not once more. There are numerous tasty variations that can be made! Consider adding carrots and celery in addition to onions and garlic broth to enhance the soup’s savory flavor. For a heartier meal, mix in some chunks of sausage or diced ham. Or try making a creamy chicken potato soup by substituting vegetable broth with chicken broth.
If you’re feeling particularly adventurous and have a sudden hankering for something cheesy, add some grated cheddar cheese or sour cream into the soup until melted for a cheesy potato soup. And for those who want an extra kick – consider throwing in some cayenne pepper or hot sauce.
So let your inner chef run wild, for there is no definitive way to make this recipe! The possibilities are endless so don’t be afraid to get creative!
Serving and Pairing
Hark! What joy doth come from thy slow cooker? ‘Tis the creamy potato soup! Fear not, for this soup shall surely satisfy any hungry tummy.
But waiteth! Wouldest thou not desire to pair this delectable soup with a worthy companion? Look no further, my friend, for I have just the suggestion for thee.
Firstly, a crusty bread would makeeth the perfect accomplice to this creamy soup. A sourdough or a baguette would surely appease thy hunger and complement the soup’s velvety texture.
Secondly, if thou art feeling fancy and desireth a heartier meal, consider pairing the soup with a light salad. Arugula with cherry tomatoes and diced avocado drizzled with vinaigrette compliments well the richness of the potato soup.
Lastly, no hearty meal is complete without some wine to sip on. A glass of Pinot Noir, Chardonnay, or even Sauvignon Blanc would appease thy taste buds whilst consummating thy meal.
In conclusion, those be my humble suggestions for serving and pairing this divinely delicious soup. Bon appetite!
Make-Ahead, Storing and Reheating
Thou should know that this creamy potato soup recipe can be made ahead of time and stored in the refrigerator or freezer for later consumption. When it comes to make-ahead meals, this soup is a top contender! To make-ahead, after cooking, allow the soup to cool completely before placing it into an airtight container. For storing the soup in the refrigerator, thou may keep it for up to 3-4 days. For freezing, transfer desired portions of soup into airtight containers or freezer bags, label them with the date and store them in the freezer for up to 3 months.
To reheat your potato soup, simply remove it from the refrigerator or freezer and place it on your stove over low heat. Stir occasionally allowing it to heat evenly. Thou may also reheat the soup in the microwave by placing it in a microwave-safe container and heating for 2-3 minutes while stirring every 30 seconds until desired temperature is reached.
Remember not to refreeze previously frozen potato soup as this can lead to food safety concerns.
Follow these simple instructions for storing and reheating your creamy vegetarian potato soup for both convenience and maximum deliciousness!
Tips for Perfect Results
When it comes to making a delicious and creamy potato soup in the crockpot, there are a few tips that can help ensure that the end result is perfect every time. Here are some handy tips for getting the most out of your vegetarian potato soup recipe:
First and foremost, be sure to use high-quality ingredients. Fresh vegetables, homemade vegetable broth, and good-quality half-and-half will all make a big difference in the final taste of your soup. Don’t skimp on ingredients, as this can lead to a less flavorful soup.
When it comes to seasoning your soup, don’t be afraid to experiment with different herbs and spices. Dried parsley, cayenne pepper, ground white pepper, and garlic are all great additions to give your soup depth of flavor.
To thicken the soup, whisk together some all-purpose flour with a bit of water or milk before adding it to the slow cooker. This will help create a thick and creamy texture without any lumps.
For easy clean-up, line your crockpot with a slow cooker liner before adding in your ingredients. This way, when you’re finished cooking, all you need to do is remove the liner and throw it away.
If you prefer chunky soups, add diced carrots and celery along with the onions and garlic when sautéing at the beginning. This will add some additional texture and nutrition to your soup.
Lastly, be patient! Cooking on low for 7-8 hours allows all the flavors to combine perfectly. Resist the temptation to lift the lid or stir too often as this will just increase cooking time and could lead to unevenly cooked potatoes.
By following these tips, you’re sure to have a delicious and hearty vegetarian potato soup ready for dinner. Enjoy!
FAQ
But wait, we’ve got some frequently asked questions (FAQ) that you may be wondering about this vegetarian crock pot creamy potato soup recipe. Keep reading for some answers that will make your cooking experience easier and smoother.
Why isn’t my potato soup creamy?
Incorporating cream into potato soup enhances its taste and texture, creating a smooth and indulgent dish. In case cream is not available, dairy alternatives or milk can be substituted. However, the creaminess will depend on the milk’s fat content – whole milk being the creamiest option compared to two percent milk.
How do you thicken potato soup in a crock pot?
If you are looking to thicken your potato soup, forget about using evaporated milk as is. Instead, try adding a slurry of cornstarch and evaporated milk right into the slow cooker. This technique not only works wonders for potato soup but also for mushroom soup. To achieve a creamy texture, simply incorporate the slurry 30 minutes before the end of the cooking time. You’ll be amazed at how easily you can elevate your soup game.
What is the thickening agent for potato soup?
To thicken the soup, I suggest combining some cornstarch with a small amount of water or chicken stock in a separate bowl. Next, while the soup is simmering gently over medium-low heat, gradually whisk in the cornstarch slurry. You’ll notice the soup start to thicken in no time!
Does milk thicken potato soup?
Here’s a great trick I’ve learned for thickening potato soup using a traditional method. To start, you can set aside a few boiled potatoes from the soup or boil some fresh ones separately. Once cooked, mash the potatoes in a separate bowl and add in some milk, softened butter and a pinch of salt and pepper. Mix until it forms a smooth paste, then combine it with the rest of the soup. This simple method adds a rich and creamy texture to any potato soup recipe.
Bottom Line
O’ reader, I hope that this recipe for Vegetarian Crock Pot Creamy Potato Soup has struck your fancy and has inspired you to cook up a storm in the kitchen. As a vegan chef’s assistant, it is my responsibility to share easy-to-follow recipes that are delicious and healthy. I assure you that this potato soup recipe is one of them.
The slow cooker method ensures maximum flavor and provides a rich, creamy texture that’s unbeatable. The potatoes, celery, onion, and garlic broth blend impeccably to create a hearty vegetarian soup that will warm you up on any cold night.
Whether you’re cooking for family or entertaining guests, this dish is perfect! Plus, it’s super simple to make with very little prep time. You can even make it ahead of time and store it in the fridge or freezer for later. Trust me; it always tastes better the next day!
So, what are you waiting for? Give this Vegetarian Crock Pot Creamy Potato Soup recipe a try and thank me later! Don’t forget to share your experience with me in the comments below. I’d love to hear from you.
In conclusion, this recipe proves that being vegan doesn’t mean compromising on taste or satisfaction. So let us abandon our misconceptions, pick up our ladles, and strive for plant-based dishes that are both nutritious and delightful! As William Shakespeare would say: “If food be the music of love, cook on!”
Vegetarian Crock Pot Creamy Potato Soup Recipe
Ingredients
- 5 large russet potatoes, washed, scrubbed and cubed without peeling the skins
- 2 (32 ounce) containers vegetable broth
- 1/2 chopped large onion
- 3 minced garlic cloves
- 1 1/2 teaspoons salt, to taste
- 1 -2 tablespoon ground white pepper, to taste
- 1 teaspoon cayenne, to taste
- 1 tablespoon dried parsley
- 1/2 cup all-purpose flour
- 2 cups low-fat half-and-half, divided
- 2 cups shredded cheddar cheese
Instructions
- Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
- Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
- To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
- Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.